12 ounce(s) bow tie pasta,
1 uncooked
1/4 cup(s)
2 medium garlic clove, minced
1/4 cup(s)
1/4 teaspoon(s) cayenne pepper
3 cup(s) eggplant, chopped
3 cup(s) tomato canned low
1 sodium
1/2 teaspoon(s) basil
1/2 teaspoon(s) oregano
1 vegetable stock
1 onion, chopped
Directions
Cook pasta al dente. Heat garlic, onion, and pepper in broth. Simmer
5 minutes. Add eggplant and simmer until soft. Add tomatoes, and
spices. Simmer 20 minutes. Toss with pasta.
Nutritional Analysis
Calories ( 245 cal), Protein ( 8.7 g ) Calories from Protein: 14 %
Carbohydrate: 81 % Fat: 5 %
Posted by tkreider@census.gov (Tom Kreider) to the Fatfree Digest
[Volume 14 Issue 30] Jan. 30, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings: 6 servings
Bow Ties With Eggplant Sauce Recipe brought to you by Recipe Ideas
Categories: Eggplant; Sauce; Vegetable
The History of Recipes
Food historians have traced the existence of recipes far back into distant history, certainly as far back as early Egypt, and quite possibly further than that. Interesting though that maybe, these, old records were just simple hieroglyphic instructions for preparing meals.
As we move into The time of the roman empire 25BC a roman called Apicius wrote a collection of documents describing recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the roman meals were separated into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the ancient cooks were skilled in the use of a good variety of spices and herbs, including some that we all recognise like bay, mint and parsley. Over the following few hundred years, the powerful and wealthy competed with each other to lay on the most extravagent meals, and consequentially the best cooks and their recipe collections were highly sought after. Even so, it was during the nineteenth century the formal cooking and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, testing, and writing down recipes to help cooks of their time. The introduction of television gave us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes such as those found on this site. |
We hope you enjoy this Bow Ties With Eggplant Sauce recipe.
